【PR】SHUN CURATORS Letting Nothing Go to Waste: Promoting Game Meat as Everyday Cuisine at Osaka-Kansai Expo Norihiko Fujiki, the representative director of the Japan Gibier Promotion Association and head chef at Auberge Espoir. May 2025
THE ROOTS OF SHUN Aromatic Sansho Pepper, Grown with Local Love Yabu City, Hyogo Prefecture BACKNUMBER
OKURIMONO Upcycled Baked Goods with a Long Shelf Life and Cacao Husks as the Secret Ingredient May 2025
THE ROOTS OF SHUN Firefly Squid—the Blue Jewels that Emerge from the Depths on Spring Evenings Namerikawa City, Toyama Prefecture BACKNUMBER
THE ROOTS OF SHUN Shippoku: A Fusion of Japanese, Chinese, and Dutch Culinary Cultures Nagasaki, Nagasaki Prefecture April 2025
THE ROOTS OF SHUN Salt-Cured Cherry Blossoms Bring the Taste of Spring Hadano, Kanagawa Prefecture BACKNUMBER
THE ROOTS OF SHUN Preserving Seeds and Traditions: Heirloom Vegetables of Nagasaki Nagasaki, Nagasaki Prefecture March 2025